Creamy Sun-Dried Tomato Soup

Tomato and basil is a classic flavor combination. Using prepared sun-dried tomatoes in oil creates additional richness. Roasted cauliflower blended into the soup provides all the creaminess desired. No dairy necessary. Basil oil as a garnish is optional, but I highly recommend it.

This soup recipe is free of gluten, dairy, eggs, soy, peanuts, fish and shellfish. It is also vegetarian.

Ingredients

  • 1 head (approximately 1 lb) cauliflower, washed, dried, cut into large bite-size florets
  • 1 tablespoon avocado oil
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon smoked paprika
  • 1 tablespoon avocado oil
  • 1 large sweet onion, diced
  • 3 cloves garlic, minced
  • 1 cup sun-dried tomatoes, slightly drained coated in oil
  • 7 cups gluten-free, low sodium vegetable broth
  • 2 tablespoons sun-dried tomato paste
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 1 teaspoon dried basil leaves
  • 2 tablespoons canned tomato paste
  • Basil oil, optional for garnish
  • Spiced cashews:
  • 1 cup raw cashews, chopped
  • 1 tablespoon vegan butter substitute
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/4 teaspoon kosher salt
  • Black pepper, to taste

Directions

Preheat oven to 425ºF. Line rimmed baking sheet with foil.

In a large mixing bowl, combine cauliflower, 1 Tablespoon avocado oil, 1/2 teaspoon kosher salt, 1/2 teaspoon onion powder, 1/8 teaspoon garlic powder, and 1/8 teaspoon smoked paprika. Toss to coat cauliflower with seasonings. Pour on to prepared pan and roast on center rack of preheated oven for 15-20 minutes, or until golden in color and very soft. Remove from oven and let cool slightly.

To a large stock pot, add 1 tablespoon avocado oil, onion, and garlic. Sauté over low to medium heat until onion is translucent. Add sun-dried tomatoes (with their oil), sun-dried tomato paste, canned tomato paste, dried basil leaves, onion powder, and garlic powder to onion/garlic mixture. Heat about five minutes. Add roasted cauliflower, and continue heating 5 minutes longer.

Add vegetable broth to the pot. Bring soup to a high simmer and continue heating for 3 minutes. Turn off heat.

In a high speed blender, add soup and puree until smooth and creamy. If using an immersion blender, keep soup in stock pot and blend until smooth. The soup will get creamy but may retain small bits of herbs and vegetables.

To make spiced cashews, preheat oven to 425ºF. Line rimmed baking sheet with foil. Melt vegan butter in small sauté pan over low heat. Add paprika and cumin. Stir to absorb seasonings. Add cashews and sauté until warm and coated. Transfer nuts to foil-lined pan and bake on center rack of oven for 5 minutes. Remove from oven and set aside to cool before storing.

If soup needs reheating, return soup to stock pot to gently warm over low heat. To serve, ladle soup into serving bowls. Drizzle basil oil over soup and garnish with spiced cashews.

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